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Wednesday, January 30, 2013

Buffalo Chicken Dip {Recipe}

Let me start off with the fact that you should have to make
this dip. It is AMAZING.

A couple of years ago, my family went to a friend’s
Halloween party and found this savory dip. It was gone within 20 minutes. I
immediately had my girlfriend send me the recipe. (Thanks Kim!) This quick and easy dip is
perfect for bringing to get-togethers, especially for that big game on
Sunday. My favorite part about this dip,
other than how delicious it is, is that you can make it ahead of time and
freeze it until you’re ready to pop it in the oven. It’s also gluten free!

Last weekend we had a game night with a few friends, so I
made this dip to share. It. was. delicious. Did I mention that buffalo wings
are my favorite?

**Note: You can easily double this and make it in one large
dish or separate and freeze half for when you’re in a pinch**

First add your franks, ranch, and cream cheese
together. You can adjust the amount of
franks to the spiciness that you choose. It seems like it takes forever, but that cream cheese will
blend in.

Add a handful of the shredded cheese. Then add your shredded chicken. If you don’t have a
rotisserie chicken handy, cook up some breasts and shred them in your mixer
with the paddle attachment.

Mix and then pour it into a baking dish. Top with the remaining cheese and bake at 375 for about 30 minutes or until it is nice and bubbly and the cheese is starting to brown. I usually take a paper towel and soak up some of the grease
off of the top.

Make sure to let it cool and enjoy. This is one dip that is
sure to disappear before your eyes. Get some before it’s gone!

Check back for more on the Superbowl Pre-Game Week with the lovely ladies of Huckleberry love!